Toasted Coconut Ice Cream

Category

 1 cup shredded unsweetened coconut (heaping)
 ¾ cup organic cane sugar
 ½ cup skim milk powder
 1 ⅔ cups whole milk
 1 ⅔ cups heavy whipping cream
 3 egg yolks
 1 tsp vanilla
 1 cup shredded sweetened coconut (optional)

For the coconut:
1

Heat your oven to 325°F. Spread the unsweetened coconut into a thin layer on a parchment paper lined cookie sheet. Toast the coconut, stirring every few minutes, until brown and toasty. (Mine took about 10.)

This is a must for the unsweetened coconut. This is optional for the sweetened coconut, if you are using.

For the ice cream:
2

(Giving credit where it is due: The base for this ice cream is Walt's Dream from The Ample Hills Creamery.)

Combine the sugar, skim milk powder and whole milk in a medium size pan. Mix to make sure that the skim milk powder is dissolved.

Add in the whipping cream and stir to combine.

Cook over medium heat until 110°F, stirring constantly so the milk will not burn. Remove from the heat, stir in the toasted unsweetened coconut and cover. Let sit for 20 minutes. During this time, prepare a large bowl or pan with ice and water. You will place the medium sized pot in it after it has cooked.

Put the three egg yolks in a cup or bowl and stir to combine. Place this in an area close to the stove with a 1/2 cup next to it.

After 20 minutes, put the pan back on the medium heat, stirring constantly until it returns to 110°F.

Remove the pan from the heat and carefully pour 1/2 cup of the warm milk mixture into the eggs. Continually stir the eggs and add 1/4 cup more (total 3/4 cup) of milk mixture to the eggs. Once the eggs and 3/4 cup of milk are well-combined, slowly pour the egg/milk mixture back into the pot, stirring carefully. This is a very important step. Do not try and add the eggs straight to the milk, unless you want to make scrambled eggs!

Put the pan back on the heat and cook until it reaches 165°F. Remove the pan from the heat and add the 1 t vanilla.

Carefully place the pan into the ice bath to cool it down for about 20 minutes. Keep an eye on it and stir occasionally. Pour the mixture through a fine mesh strainer into a bowl. Press on the shredded coconut to remove any traces of milk. Let sit for a few minutes to get out every last drop of ice cream base. Throw away the coconut.

Place the bowl with the ice cream base into the refrigerator and let it completely cool. This takes at least an hour. Put it in your ice cream maker to churn into very delicious toasted coconut ice cream! If you want to add the sweetened coconut, do so at the end, when the mixture is already frozen. Make sure the sweetened coconut is not warm-- keep it in the refrigerator until ready to use.

Put the churned ice cream into the freezer for several hours to harden.

Ingredients

 1 cup shredded unsweetened coconut (heaping)
 ¾ cup organic cane sugar
 ½ cup skim milk powder
 1 ⅔ cups whole milk
 1 ⅔ cups heavy whipping cream
 3 egg yolks
 1 tsp vanilla
 1 cup shredded sweetened coconut (optional)

Directions

For the coconut:
1

Heat your oven to 325°F. Spread the unsweetened coconut into a thin layer on a parchment paper lined cookie sheet. Toast the coconut, stirring every few minutes, until brown and toasty. (Mine took about 10.)

This is a must for the unsweetened coconut. This is optional for the sweetened coconut, if you are using.

For the ice cream:
2

(Giving credit where it is due: The base for this ice cream is Walt's Dream from The Ample Hills Creamery.)

Combine the sugar, skim milk powder and whole milk in a medium size pan. Mix to make sure that the skim milk powder is dissolved.

Add in the whipping cream and stir to combine.

Cook over medium heat until 110°F, stirring constantly so the milk will not burn. Remove from the heat, stir in the toasted unsweetened coconut and cover. Let sit for 20 minutes. During this time, prepare a large bowl or pan with ice and water. You will place the medium sized pot in it after it has cooked.

Put the three egg yolks in a cup or bowl and stir to combine. Place this in an area close to the stove with a 1/2 cup next to it.

After 20 minutes, put the pan back on the medium heat, stirring constantly until it returns to 110°F.

Remove the pan from the heat and carefully pour 1/2 cup of the warm milk mixture into the eggs. Continually stir the eggs and add 1/4 cup more (total 3/4 cup) of milk mixture to the eggs. Once the eggs and 3/4 cup of milk are well-combined, slowly pour the egg/milk mixture back into the pot, stirring carefully. This is a very important step. Do not try and add the eggs straight to the milk, unless you want to make scrambled eggs!

Put the pan back on the heat and cook until it reaches 165°F. Remove the pan from the heat and add the 1 t vanilla.

Carefully place the pan into the ice bath to cool it down for about 20 minutes. Keep an eye on it and stir occasionally. Pour the mixture through a fine mesh strainer into a bowl. Press on the shredded coconut to remove any traces of milk. Let sit for a few minutes to get out every last drop of ice cream base. Throw away the coconut.

Place the bowl with the ice cream base into the refrigerator and let it completely cool. This takes at least an hour. Put it in your ice cream maker to churn into very delicious toasted coconut ice cream! If you want to add the sweetened coconut, do so at the end, when the mixture is already frozen. Make sure the sweetened coconut is not warm-- keep it in the refrigerator until ready to use.

Put the churned ice cream into the freezer for several hours to harden.

Toasted Coconut Ice Cream

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